Guest guest Posted May 8, 2003 Report Share Posted May 8, 2003 Pasta with Eggplant Sauce Prep Time: 20 minutes Cooking Time: 7 to 8 hours Source: Better Homes and Gardens Adapted from BHG.com Ingredients 1 medium eggplant 1 medium onion, chopped 1 28-ounce can Italian-style tomatoes, cut up 1 6-ounce can Italian-style tomato paste 1 4-ounce can sliced mushrooms, drained 2 cloves garlic, minced 1/4 cup dry red wine 1/4 cup water 11/2 teaspoons dried oregano, crushed 1/2 cup pitted kalamata olives or pitted ripe olives, sliced 2 tablespoons snipped fresh parsley 4 cups hot cooked penne pasta 1/3 cup grated or shredded vegan Parmesan cheese 2 tablespoons toasted pine nuts (optional) Directions: Peel eggplant, if desired; cut eggplant into 1-inch cubes. In a 31/2- to 51/2-quart crockery cooker combine eggplant, onion, undrained tomatoes, tomato paste, mushrooms, garlic, wine, water, and oregano. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 31/2 to 4 hours. Stir in olives and parsley. Season to taste with salt and pepper. Serve over pasta with Parmesan cheese. Garnish with toasted pine nuts. Makes 6 servings. Nutritional facts per serving calories: 259 , total fat: 6g , saturated fat: 1g , cholesterol: 4mg , sodium: 804mg , carbohydrate: 42g , fiber: 7g , protein: 10g , vitamin A: 18% , vitamin C: 37% , calcium: 13% , iron: 20% Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.